Linzer Cookies


These taste like home to me, my mom has always made linzer tortes in are house and they are everyones favourite! These are so delicious and taste like little bites of Christmas.


Ingredients:

1/2 cup butter, soft

3/4 cup brown sugar

zest of 1 lemon

1/8 tsp almond extract

1 tsp vanilla

1 egg

1/2 tsp salt

1 tsp cinnamon

1/8 tsp cloves

1/4 tsp cardamon

2 cups ground almonds

1 1/4 cup all purpose flour *see notes


12 tsp jam - any flavour

2 tsp Icing sugar for dusting


Preheat oven to 350˙F. Line 2 baking sheets with parchment paper.


In large mixing bowl cream together soft butter and sugar until smooth. Mix in lemon zest, almond extract, vanilla, salt, cinnamon, cloves and cardamon. Add ground almonds and stir in until fully incorporated. And in half the flour until mixed. Add remainder of flour and mix into a ball.


Place dough onto floured counter. Roll out to 1/8" in thickness. Cut out desired shapes and place onto baking sheets. Form trimmings back into a ball and re roll out to cut out more cookies. Repeat until all the dough has been used up. Tip: Once a baking sheet has been filled with cut cookies place in fridge will working on the next one.


Optional: Once all the cookies have been cut, take half of them and cut out a small hole. Use any tool in your kitchen that will give you that desired shape, I used the tip of a funnel. This will give the top of a cookie a nice look so you can see the jam through it.


Once all the cookies have been cut, let cool in fridge for 15 minutes before baking.


Bake for 13 minutes. They will still be slightly soft, they will firm up once they cool. Cool 5 minutes on tray then place on rack to fully cool.

Decorating: Ensure you wait until they are fully cooled before decorating. On all of the cookies without holes spread 1 tsp of jam on them. Lay out all of the cookies with holes and using a sifter dust with icing sugar. Once they are all dusted place dusted cookies place on top of jam covered cookie. Enjoy! Store in an air tight container at room temperature.

Notes:

You do not want your dough to be too dry, I suggest for the last 1/4 cup of flour add it gradually. You may not need to add all of it. My dough was still lightly wet, I just made sure to flour regularly when rolling it out.


If once your dough has been rolled out and cookies cut but they are sticking, you can use an offset spatula to remove from counter to place onto baking sheet. Just be sure to flour counter!


Any flavour of jam would work for this recipe! I used strawberry for these though.